Caffeine in the leaves acts as a stimulus for the body, increasing blood pressure and fighting fatigue. In the brain, the xanthines improve brain performance.Find out more
Mate has a thermogenic function due to the methylxanthines (caffeine and theobromine) that are present in it, which accelerates the metabolism which helps to burn calories during rest periods, aiding in the slimming process.Find out more
Rich in saponins and phenolic compounds, substances that are capable of interacting with bile acids, preventing the absorption of cholesterol by the small intestine and inhibiting the synthesis of lipid in the liver.Find out more
The methylxanthines (caffeine and theobromine) that are present in mate also have diuretic properties, helping to eliminate toxins that are harmful to the body.Find out more
Phenolic compounds (mainly chlorogenic acid) have an antioxidant action that fight the free radicals present in the body and act in the reduction of cellular oxidation.Find out more
The Polyphenols that are present act to prevent the accumulation of fat in the blood vessels and prevent inflammatory diseases.Find out more
Mate has been consumed for hundreds of years in many different ways. Below are the more well know ways, as well as some new ones.
Yerba mate is cultivated by small and medium-sized farmers, since it is a plant that needs to grow among other vegetation, therefore inhibiting the generation of large plantations. We maintain a long-standing relationship with the Baldo producers, providing a team of forestry engineers, agronomists and food technologists to help guide and control the plantations.
In partnership with Embrapa, Baldo innovated with a process of being able to select the mate matrices, delivering seedlings to the producers with a higher genetic quality. We work with a cloning process but also maintain seed production to maintain genetic variability. The seedlings are planted in the period from April to September and the first harvest only happens after two years of growth.
Before harvesting, the plants are checked and approved. When they arrive at the factory, each harvest has its characteristics analyzed and the leaves are separated by their different qualities.
The leaves pass through the singeing phase some with and without smoke, depending on the variety of the crop. The conveyor dryer technology was patented in 1994.
To reduce the humidity of the leaves, the herb is exposed to a temperature of 100 ° on a conveyor for about 5 hours. Once the leaves are free of moisture, they go to the separator, a mechanism that separates the leaves from the stems.
After the singeing, the Baldo herbs start a process of rest which lasts about a year, this intensifies the flavor of the leaves, generating a unique final product with a distinct bitterness.
After reaching the exact point of maturation, the already dried leaves pass through the milling machines with different sized Granulometry, always within the Baldo standards of quality.
The different granulometries of the leaves are separated and then mixed to generate the different products that make up the Baldo portfolio.
With a modern packaging system, each unit is protected from the effects of sunlight and oxygen. It is now ready to be consumed!